John Myers
Contents
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Ingredients
Aside from that:
- 3 tbsp Cherry jam
- 2,5 tbsp Desiccated coconut
- Juice of a small blood orange, organic
- 1 tsp Orange peel zest, organic
- 30 g Liquid butter
- 1 Bourbon vanilla pod
- 30 g Grated nougat chocolate
- 1 Egg
- 1 Sachets Bourbon vanilla sugar, the homemade one was unfortunately used up, but is in progress, see tip 3 in the recipe
- 2 tbsp Finely sifted powdered sugar
- Parchment paper
Instructions
- Take the puff pastry out of the refrigerator, unroll it and let it rest until further processing. Mix the cherry jam with the desiccated coconut, the blood orange juice and zest. Cut open the vanilla pod with a sharp knife and scrape out the pulp. Mix the melted butter with the vanilla pulp.
- Halve the puff pastry widthways. First brush one half with half the amount of vanilla butter and jam mixture. Then spread half of the chocolate on top. Place the other piece of puff pastry on top and press down a little. Then brush again with the vanilla butter and the jam mixture, finish with the chocolate.
- Roll up the puff pastry tightly. Cut pieces approx. 1 cm wide from the roll with a sharp knife. Shape something out and place it on a baking sheet lined with baking paper.
- Whisk the egg and brush the puff pastry rolls with it. Sprinkle with vanilla sugar. Bake in the oven for about 30-35 minutes, until the dough is nicely browned and crispy. Remove from oven and allow to cool. Dust with powdered sugar and serve - taste lukewarm and cold.
- Tip 5: The jam can be varied as you like, and the blood orange juice can also be replaced with orange juice. For a nut variant, the desiccated coconut z. B. Replace with ground almonds or hazelnuts.
- Tip 2: If there is anything left over: Keep the puff pastry rolls airtight, always separating them with a layer of baking paper. Nothing sticks together like this! The next day briefly (approx. 3 minutes) bake in a warm oven. Have fun baking and enjoying :-).
- Tip 3: I put the scraped out vanilla pod with about 300 g sugar in a glass with a screw cap and let it sit for about 10 days. This is how you quickly have a homemade vanilla sugar - many of you are probably already familiar with it, it's just a practical tip :-).
Nutrition
Serving: 100gCalories: 414kcalCarbohydrates: 49.7gProtein: 0.3gFat: 23.8g
